Every so often there is a recipe I like so much I want to find new things to do with it. So it is with the Savory Doughnut post. Known as bomboloni in Italy, the dough for these treats can be savory or sweet. It is one of the easiest yeast doughs I have ever put together, so one night when we had some of my taco meat left over, I thought about using it for a pizza. The bombolini crust seemed like a natural for a deep dish type of crust. I wondered what else I could come up with and the beignets and asiago bread soon came to mind.
While the pizza and beignets each take one half a recipe of dough, the asiago bread uses the whole recipe. The recipe can’t be scaled back any further but you can always freeze one half if you aren’t going to use it right away.
So call them savory doughnut dough or bomboloni, this dough has just been turned into a pizza, beignets and bread. Who knew?
Bombolini Pizza - This is one of those use whatever you have recipes. Mine is a Southwestern Pizza as that is what I had leftover. I have to say, Mike went nuts over this as did I. For a bunch of leftovers, it was a real treat.
1/2 recipe savory doughnuts dough
1/2 recipe (more or less) taco meat from taco seasoning
Cheddar Cheese, grated
Tortilla Chips, optional
Preheat the oven to 450 degrees.
If the taco meat seems a bit dry, add a bit of tomato sauce or even water. Spread it on the dough. Top with the cheddar cheese. Lightly crush the tortilla chips and spread them evenly over the cheese. Bake for 25 to 30 minutes. If the top or edges start browning too quickly, cover loosely with foil.
Bomboloni Asiago Bread - This is a soft loaf of bread with a crispy top and bottom crust. Use as little or as much red pepper flakes as you like. The same goes for the asiago. This makes a thick loaf. If you want to make a foccacia, use
1 recipe Savory Doughnuts Dough
Hot Pepper Flakes
Asiago Cheese, grated
Spray a 9×2 inch round cake pan and set aside.
Preheat the oven to 425 degrees.
Bake at 425 degrees for 35 to 45 minute until a deep, rich golden brown.
Bomboloni Beignets – These tasty morsels are so easy and soooooo good. The tiny mishapen end pieces are great if you fry them first because you can stand there and eat them while the rest are frying.
1/2 savory doughnuts recipe
Roll the dough out to about 1/3 inch. Cut into the desired size squares.
Pour oil about 1/2 inch deep into a fairly deep pan or dutch oven. As soon as it reaches 350 degrees*, add the squares of dough to the pan without crowding them. You do not want them to rise before they go into the oil. Fry to a golden brown, turn them and fry again to a golden brown. If one or two blister up and won’t remain turned over, just prick the blister and they will stay turned. Drain on paper towels. Repeat as necessary.
Eat them warm or at room temperature. In any case, they need to be eaten the same day. Not a problem for me!!!